I got my pumpkin fix. Now it is time move on. I have heard of sweet potato pie but never a squash pie. I thought it would be a nice change to our Thanksgiving dinner this year.

From Pittsburgh Needs Eated adapted from David Lebovitz’s Room for Dessert

Makes one 10-inch pie
2 pounds butternut squash (for about 2 cups pulp)
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 cup light brown sugar, firmly packed
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp grated nutmeg
pinch of salt
1/2 tsp vanilla extract
1 tbsp brandy
one 10-inch pre-baked pie crust

Position the oven rack in the center of the oven and preheat to 400F. Line a baking sheet with parchment and rub generously with butter.

Slice the squash in half lengthwise. With a spoon, remove the seeds and fibers from the cavity. Place the halves cut side down on the baking sheet and bake for 45 minutes, until tender and fully cooked.

While the squash is baking, mix together the cream, milk, eggs, sugar, spices, salt, vanilla, and brandy.

When the squash is cooked, remove it from the oven and turn the oven down to 375F. Scoop out the squash pulp and add to the other ingredients. Mix until smooth in a food processor or blender.

Pour the warm filling into the pre-baked pie shell and bake for 30-35 minutes, until just barely set in the center.